1 pt. cream, whipped
18 coconut macaroons, crumbled
1 c. chopped nuts
1 tsp. vanilla
3 tbsp. sugar
4 pints sherbet (orange, lime, raspberry and lemon)

Whip cream; add sugar and vanilla. Fold in crushed macaroon and nuts. Spread half of the mixture in 9x13-inch pan. Cover with alternate spoonfuls of sherbet so that each flavor will be in each serving. Top with remaining cream mixture. Freeze.

You can make this in popsicle molds, too. We like the silicone ones so that they can be turned out easily, but you can also use plastic cups; dip them briefly in hot water to remove from cup after they are frozen overnight.

Serves 10 to 12.